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–+ servings
A photograph of a pumpkin muffin cookie on a white background. There is an orange linen and a cup of milk in the background.
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5 from 1 vote

Pumpkin Muffin Cookies

These Pumpkin Muffin Cookies are such an amazing and unique fall treat to bake. They are a soft pumpkin cookie topped with a muffin like crumble.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 167kcal
Author: Audrey Wood
Cost: $10

Equipment

  • Parchment paper not wax paper
  • Large mixing bowl
  • Hand or stand mixer
  • small bowl
  • Baking sheet
  • Large cookie scoop

Ingredients

For the cookie dough

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pinch ground cloves
  • ½ teaspoon salt
  • 1 ½ cups sugar
  • ½ cup unsalted butter softened to room temperature
  • 1 cup canned pumpkin not pumpkin pie mix
  • 1 large egg
  • ½ teaspoon vanilla

For the topping

  • ¼ cup brown sugar
  • ¼ cup sugar
  • ½ teaspoon cinnamon

Instructions

  • Preheat your oven to 350° and line a baking sheet with parchment paper (not wax paper).
  • In a small bowl combine the cinnamon, sugar, and brown sugar for the topping. Set aside.
    ¼ cup sugar, ½ teaspoon cinnamon, ¼ cup brown sugar
  • Next, cream together the vanilla extract, softened butter, and sugar.
    1 ½ cups sugar, ½ cup unsalted butter, ½ teaspoon vanilla
  • Add in the remaining ingredients for the cookies and mix until well combined. Do not over mix.
    2 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 pinch ground cloves, ½ teaspoon salt, 1 cup canned pumpkin , 1 large egg
  • Drop the cookies onto your parchment paper lined baking sheet using a large cookie scoop.
  • Cover with the cinnamon sugar topping. Note that it may seem like a lot of topping but be sure to use all of it. The cookies will expand in the oven.
  • Bake for 16 to 18 minutes or until the edges are golden brown. Let the cookies rest for about 5 minutes before transferring.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.
Tips:
  • Be sure to use parchment paper for this recipe (do not use wax paper). The crumble can get messy.
  • Add all of the crumble to your cookies. It may seem like a lot when the cookies are not baked but as they baked the cookies will expand.
  • The dough may seem sticky, this is normal. I recommend using a cookie scoop.
  • If using homemade pumpkin you may need to blot it with a paper towel first. Homemade pumpkin usually has more moisture than canned.

Nutrition

Serving: 1cookie | Calories: 167kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 127mg | Potassium: 47mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1873IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 1mg